Seafood Paella with Saffron Rice (Printable Version)

# What You'll Need:

→ Seafood

01 - 300 g medium or large shrimp, peeled and deveined
02 - 400 g fresh mussels, cleaned and debearded
03 - 200 g octopus, fresh or thawed from frozen, cut into bite-sized pieces

→ Rice and Stock

04 - 320 g Spanish Bomba or Calasparra rice (short or medium-grain; arborio rice as an alternative)
05 - 850 ml low-sodium seafood stock (or vegetable stock or chicken stock if desired)
06 - 125 ml dry white wine

→ Vegetables

07 - 1 medium yellow onion, finely diced
08 - 1 red bell pepper, diced
09 - 3 garlic cloves, minced
10 - 100 g frozen peas (thawed), or rinsed and drained canned peas

→ Seasonings

11 - 2 tablespoons olive oil
12 - 1 teaspoon smoked paprika
13 - 1 seafood bouillon cube (or chicken bouillon cube, finely crumbled)
14 - 0.5 g saffron threads or 1 teaspoon saffron powder

→ Finishing Touches

15 - 1 lemon, cut into wedges
16 - 2 tablespoons fresh parsley, finely chopped

# Step-by-Step Directions:

01 - Heat olive oil in a large round skillet or paella pan over medium-high heat. Add the onions, garlic, and bell pepper, sautéing for 3-4 minutes until softened.
02 - Stir in smoked paprika, crumbled bouillon, and saffron, cooking for 1 minute until fragrant.
03 - Pour in the seafood stock and dry white wine. Bring mixture to a gentle simmer.
04 - Stir in the rice, spreading it evenly across the pan. Simmer uncovered over medium heat for 10 minutes without excessive stirring.
05 - Arrange shrimp, mussels, octopus, and peas attractively over the surface of the rice. Partially cover the pan and continue to simmer for 10-15 minutes, just until the seafood is cooked through and liquid absorbed.
06 - Remove cover, increase heat for 1 minute to crisp the bottom rice layer (socarrat). Remove from heat, cover, and let rest 5 minutes.
07 - Sprinkle with fresh parsley and serve directly from the pan, accompanied by lemon wedges.

# Helpful Notes:

01 - Do not rinse or soak the rice before cooking to ensure authentic paella texture.
02 - A paella pan or wide, shallow skillet promotes even rice cooking and the prized socarrat.
03 - Do not fully cover the pan while simmering; partial coverage helps steam seafood without overcooking the rice.
04 - Prepare and chop all ingredients in advance to streamline the cooking process.

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